After four pretty traditional Thanksgivings in the States, I decided to make something other than turkey this time. Because it's too much food for our little family and because it's a lot of work. Not to say that I didn't up having work, because I did. But that's not because I cooked a lot, but rather because I picked things I've never cooked before. It's very typical for me, I like the stress 😅
I thought you might find the things I cooked interesting to use in the future (birthdays, Christmas, New Years' Eve): it's French Onion Soup and Chateaubriand. For the soup I followed a recipe, for the meat I had to combine several ones.
Here we go:
For 3-4 people, you'll need about 6 big red onions, one garlic clove, some butter and olive oil, salt, pepper, sugar and thyme, 2 boxes of beef broth, a dry Vermouth or dry white wine. Some baguette and grated cheese (Gruyere is best). You'll need a big pot or Dutch oven and around 1 1/2 hours. But you can do a couple things in between (getting dressed, starting your man dish).
I do not recommend wearing eye makeup while cutting the onions and I also would wear gloves next time 😆
The onions smell pretty... intense.... and it lingers... in the house.... but it's worth it.
Basically, you cut all onions and fry them until they are golden brown. Then you deglaze with the alcohol, add the broth and let simmer (this is when you can prepare the bread- cut it in pieces, bake it, add cheese, bake it again. Here's the full
recipe.
Now, the meat. You'll need a pound (for 2) or more filet (the following measurements will be for a pound of meat). Also, some broth (about a cup of both vegetable and beef), some shallots, dried thyme and rosemary, a cup of red wine, 2 TS balsamic, 2 TS porto, a cup of heavy cream, some butter.
At first, you fry the meat in a hot pan with some olive oil - one minute on each side, then you take it out and place in the oven at 350 F. The oven pan should fit the meat just right, use aluminum foil to cover it. The filet will remain in the oven for 20 minutes or as long as you prefer. Meanwhile, put the wine in the pot where you fried the meat (or if you’re using the same pan in the oven, transfer some of the juices into another pan), add shallots, the broth and some thyme and rosemary if you like. Let the liquids reduce (10/15 mins), then add balsamic and porto, let simmer, add cream. Once it's not cooking, add some cold butter to bind. I decided to make fries from the air fryer (we always add oil though it's called "air"😉) and fried mushrooms with onions (there were so many onions that day...).
Enjoy the same wine (Pinot Noir?) that you added to the sauce and voila!
PS: The dessert war store bought. 😝
Let me know if you tried any of my recipes!
Talk to you soon,
J.
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